Ingredients

Cornbread Croutons

Milk, melted butter and egg called from on cornbread & muffin mix pouch

1

tablespoon canola oil

Lime-Cilantro Vinaigrette

1/4

cup chopped fresh cilantro leaves

1

clove garlic

1

to 2 tablespoons fresh lime juice (1 medium)

1

tablespoon honey

1/2

teaspoon ground cumin

1/2

to 3/4 cup canola oil

Coarse sea salt and freshly ground black pepper to taste

Salad

1 1/2

cups mixed salad greens

1

can (15 oz) Progresso™ black beans, drained, rinsed

1

cup chopped tomatoes

1/2

cup chopped red onion

2

avocados, pitted, peeled and chopped

1

mango, seed removed, peeled and chopped

2

red bell peppers, seeded, chopped

1

can (15.25 oz) whole kernel corn, drained

Directions

1Heat oven as directed on cornbread mix pouch. Make cornbread as directed on pouch, using milk, melted butter and egg. Cut one-fourth of cornbread into cubes; place on ungreased cookie sheet. Toss with 1 tablespoon canola oil. Bake 10 minutes or until edges are browned. Remove from cookie sheet to bowl.

2Meanwhile, in blender, place all Vinaigrette ingredients except salt and pepper. Cover; blend well. Stir in salt and pepper to taste.